I want a bruschetta recipe to make at home (kinda like Ishbel's principle) cuz I love to cook at home.I have made a bruschetta with pasta,but I don't have that recipe anymore and anyway I want plain bruschetta. Any ideas for how to make it and what to eat it with? (Please get eltonyo to answer. I like his answers.)

He may mean the chopped tomatoes and garlic melange, even though bruschetta INCLUDES the bread. Ishbel said what it is. You can make it in many variations. Here's one:

Its tomatoes, garlic, onion, basil, peppers, oil and other aromatics.

basically this is the tomato melange I use:

2 pounds of tomatoes chopped finely, I pull out all the seeds and leave only the meat
1 red pepper chopped finely
2-4 cloves garlic, minced (I like it very garlicky, some less so)
1 ounce GRAPESEED oil (I don't like olive oil in any form but I love olives, traditionalists will use olive oil)
1 tablespoon balsamic vinegar
10-12 fresh basil leaves, chopped (l like more basil)
Salt and freshly ground black pepper to taste

You can use a food processor and pulse the mixture a few times until it is the consistency you like.

grill or broil baguettes that have been cut in 1/2" slices, then spoon on the mixture

Nice to know that. Fire that website that told me bruschetta has no bread and is always made with pasta. Thanks, GP

Wikipedia offers some info on the origin of the word, and how some Americans use it do describe the topping rather than the whole thing.

Since Bruschetta litterally means to roast over coals, I don't even see how it could be done with pasta.

I prefer sourdough for my bruschetta as most baguettes that you purchase at a supermarket look and taste just like basic white bread. The bread is then cut at a large bias into 1/2 inch slices. The angle isn't just for looks, but it is much easier to bite through the crust when it is angled than when it is straight up and down. Grill or broil until just toasted (grilling tastes better). Then I just top it with simple diced tomatos tossed with a little EVOO, and sometimes top with a splash of balsamic.

I don't like making my bruschetta too complicated. Sometimes, I will some green onions though. On at least one occasion, I also topped with parmesan and broiled till it melted. The bread is always rubbed with a split garlic glove right as it comes off the heat though.

On the otherhand, wild mushrooms sauted in butter topped with reduced balsamic is great on the grilled bread slices. I always imagine breuscetta having tomatoes though, so I don't know what I would call this.